| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Shrimp and Avocado Soft Tacos

1 pound cooked medium-size fresh shrimp, peeled and deveined
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, rinsed and drained
1 cup salsa
1 tablespoon lime juice
3 small avocados peeled and cubed
1 (15-ounce) package 8-inch flour tortillas
1 (8-ounce) container sour cream
1/4 cup chopped fresh cilantro

Stir together first 6 ingredients, and spoon evenly onto tortillas. Roll up, jellyroll fashion; top with sour cream and cilantro. Serve at room temperature.

Makes 15 tacos.

||| Save this Recipe on Delicious |||